August 6, 2012

I’ve started preparing lunch for the ladies in the office, for a nominal fee, and this was a hit last Monday. The egg whites and cottage cheese make it so light and fluffy, but all the protein keeps you satisfied until lunch times A vegetable soup (I made Cream of Tomato) or side salad rounds it out to a light and yummy #MeatlessMonday lunch.

For you Weightwatchers members out there, this recipe slices into 10 servings and at just 3 points a serving, you don’t feel guilty about diving into this healthy twist on a breakfast casserole!

Preheat oven to 400 degrees. Beat eggs and egg whites until fluffy. Add ¾ cup cheddar and ¾ cup Mexican cheese, milk, flour, baking powder, salt and cottage cheese. Heat a large pan over med-high heat and coat with cooking spray. Add zucchini through mushrooms and saute 5 minutes. Add vegetable mixture and parsley to egg mixture. Pour mixture into 3qt. casserole dish coated with cooking spray. Top with remaining cheeses. Bake at 400 for 15 minutes, the drop the temperature to 350 and continue to bake another 35 minutes. The casserole will be browned on top when ready. Let sit and cool for about 10 minutes before slicing. The leftovers are great re-heated, so this recipe makes for a filling breakfast, or lunch, throughout the week!

January 15, 2012

Not only is butternut squash delicious, it’s loaded with health benefits. This recipe is my favorite winter soup at the moment, I can’t get enough! Not only is it easy and tasty but it’s a great one to make on Sunday and take with lunch for the week…the flavors only get better as they meld in the fridge.

Directions

In a large saucepan, saute the onion and celery in butter. Stir in flour, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.

In a blender, process the soup in batches until smooth. Pour into bowls and serve hot.

July 25, 2011

After a week indulging in she-crab soup {my fave!}, beer and cheese grits on Saint Simons Island, it’s time to get back to a healthy reality. I decided to peruse some of my favorite cooking magazines for inspiration this week and came up with an especially waist-friendly menu filled with fresh veggies, fish and lean meat.

September 14, 2010

Ok, so I know I haven’t blogged in a while, but I have a good excuse(s). In the past month, I have gotten engaged, turned 30, started WeightWatchers (the latter because of the former two) and been out-of-town 11 out of the past 22 days. Oh, and my camera has been in the shop — hence the picture below, which was taken with a BlackBerry (not too bad, I think). Needless to say — it’s been a crazy few weeks!

So, in honor of starting a healthier way of eating, I thought I’d post a WeightWatchers recipe I made last night. I must say, I was a little leery about trying a WW recipe. I thought if it’s only a few “points” it can’t taste good, right? Wrong. This is your perfect Meatless Monday Meal.

Pan-Roasted Mahi-Mahi with Olives, Lemon and Spinach Orzo

(Serves 2, 7 points)

1/2 cup uncooked orzo

2 TSP olive oil

2 skinless Mahi-Mahi fillets (I have the best luck with the frozen fillets)

1/2 red onion, sliced vertically

1/4 cup sliced pimento stuffed olives

6oz bag of fresh spinach leaves

1/3 cup white wine

zest from one lemon

1/2 TSP dried dill

4 lemon wedges

salt and pepper to taste

Cook orzo according to package directions, omitting salt and fat. While orzo cooks, heat EVOO in a pan over med/hi heat. Sprinkle fish with salt and pepper, to taste, on each side and add to pan. Cook fish 4 minutes per side, remove from pan and keep warm.

Add onion to pan and saute until clear, about 4 minutes. Add olives, spinach, wine, zest, dill and salt and pepper to taste and stir until spinach begins to wilt. (I like to throw a lid on the pot for about a minute to help wilt the greens.) Stir in the orzo. Divide evenly between two plates, add the fish and serve with lemon wedges. And who said healthy had to taste bad?